Turkish Shakshuka-Style Chickpea & Farro Breakfast with Crispy Tempeh & Herb Oil

Ingredients

• 150 grams tempeh, cut into 1/2-inch thick slices
• 1/2 cup cooked farro, prepared ahead or quick-cook variety
• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup diced tomatoes (canned), or 1 cup fresh tomatoes, diced
• 1/4 cup red onion, finely diced
• 2 cloves garlic cloves, minced
• 1/2 cup vegetable broth, low sodium
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil, divided: 1 tbsp for cooking, 1 tbsp for herb oil
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons pine nuts, toasted
• 1 tablespoon lemon juice
• to taste pinch sea salt and black pepper
• 1 slice whole grain bread, for serving

Instructions

1. 1

   Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Pan-sear tempeh slices 4-5 minutes per side until golden and crispy. Set aside.

2. 2

   In the same skillet, reduce heat to medium. Add diced red onion and cook 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.